Best Hotel Restaurant

There were a few rules we established in order to narrow down our nominees: The hotel had to have at least 15 rooms (so quaint, family-run bed-and-breakfasts and famed restaurants that happen to have a few rooms for the convenience of guests were eliminated). In addition, notable restaurants located just a few steps from hotels, even if they are under the same ownership, were also excluded; they had to be under the same roof as well as the same proprietorship.

  1. Mi Casa by José Andrés at Ritz-Carlton Dorado Beach (Dorado, Puerto Rico)

Dining in Puerto Rico has improved dramatically in the past decade or so, and the quality and variety now outpaces what’s available on any other Caribbean island. Even so, the opening of this new restaurant  two years ago by the irrepressible José Andrés has brought a new level of dining to the island. The menu is full of traditional offerings both Spanish and Puerto Rican (first-rate jamón ibérico, shrimp with mojo negro, grilled rib eye with yuca purée, and piquillo pepper confit), along with simply cooked steaks and seafood and some avant-garde touches, including coconut water and rum spheres with mint and lime after a recipe by Ferran Adrià and a Spanish omelette “new way,” with puréed potatoes and a 63-degree poached egg.

2. NoMI Kitchen at Park Hyatt (Chicago)

Open for breakfast, lunch, and dinner as well as a weekend brunch, NoMI Kitchen describes itself as “a relaxed open kitchen restaurant,” but it’s also open to the city, offering extravagant views of downtown Chicago, including the Water Tower and Lake Michigan. The menu at NoMI is driven by fresh, locally sourced ingredients and high-quality flavors. On the dinner menu are mains including lake perch served with sugar snap peas, potato confit, and early tomato nage; milk-fed suckling pig with asparagus, rhubarb, and ramp jus; and Wagyu strip steak with spring onions and mushrooms.

3.The Bazaar by José Andrés at the SLS Hotel (Los Angeles)

The Bazaar is a gastronomic journey through chef Andrés’ celebrated culinary styles. It is composed of four adjoining bars and eateries: Bar Centro, Rojo y Blanca, Patisserie, and SAAM. At Bar Centro, Andrés has crafted a menu of cutting-edge cocktails, including one of the bar’s signature cocktails, “Smoke on the Water,” a “smoking” cocktail made with blackberries and Scotch. Rojo y Blanca offers an array of Spanish-style tapas for sharing, and the Patisserie serves pastries and sweet treats like cookies, cakes, and candies. SAAM, the restaurant’s exclusive chef’s tasting room, gives guests the chance to feast on a multicourse avant-garde tasting menu. Currently SAAM is featuring its third annual White Truffle Series. The 16-course dinner unearths the flavors of the truffle through the playful imagination and vision of Jose Andres’ culinary team and runs every Friday, Saturday, and Sunday until November 22.